Rinse the rice gently under cold water until the water runs mostly clear. Drain well. Wiping the bottom of the inner pot helps it heat faster.
Remove the stems from the shiitake mushrooms and slice both the caps and stems thinly. Cut the salmon into two pieces and season both sides with salt and black pepper. Julienne the ginger into fine matchsticks and slice the green onions.
Add the rinsed rice to the rice cooker bowl. Add soy sauce, sake, mirin, dashi powder, and sesame oil.
Add the julienned ginger. Pour in enough water to reach the “1-cup” line inside your rice cooker bowl, then gently stir so the seasonings are evenly distributed.
Place the seasoned salmon on top of the rice and arrange the sliced shiitake around it.
Close the lid and cook using the normal rice cooking setting.
Once cooked, gently break the salmon into large flakes and fold it into the rice. Sprinkle with sliced green onion and serve warm.
